Basil Pesto Chicken Pasta with Cherry Tomatoes

Bring a large pot of salted water to a boil for the pasta.

Cut the 1.5 pounds of chicken breasts into 1-inch cubes and season with 1 teaspoon salt and 1/2 teaspoon black pepper.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes until golden brown and cooked through. Transfer to a plate.

In the same skillet, add the remaining 1 tablespoon of olive oil. Mince 3 cloves of garlic and add to the pan, cooking for 30 seconds until fragrant.

Add 2 cups of cherry tomatoes to the skillet and cook for 3-4 minutes until they begin to burst, gently pressing some with a spoon to release their juices.

Meanwhile, cook 12 ounces of penne pasta according to package directions until al dente, about 10-12 minutes. Reserve 1/2 cup of pasta water before draining.

Return the cooked chicken to the skillet with the tomatoes. Add the drained pasta and 3/4 cup of basil pesto, tossing to combine. If the sauce seems too thick, add a splash of the reserved pasta water.

Stir in 1/4 cup of the grated parmesan cheese and cook for another minute until everything is well combined and heated through.

Tear 1/4 cup of fresh basil leaves and sprinkle over the pasta along with the remaining 1/4 cup of parmesan cheese and 1/4 teaspoon of red pepper flakes.

Serve immediately, dividing evenly among four plates.